Fennel and Sweet Potato Casserole

A strawberry contain 40% sugar while a lemon has 70% sugar content. Though we do not feel it, this happens because of the fact that lemon has more amount of citric acid which makes it more taste like sour than a sugary one. It has approximately 3% – 6% of acid content in it.

    This combination does not exist.

    Garlic 5.0 grams


    White Onion 35.0 grams

    White Onion

    Arugula 35.0 grams


    Fennel 150.0 grams


    Red Bell Pepper 65.0 grams

    Red Bell Pepper

    Sweet Potato 150.0 grams

    Sweet Potato

    Tomato and Basil Sauce by Let's Cook 35.0 grams

    Tomato and Basil Sauce by Let's Cook

    Vegetable Stock 25.0 ml

    Vegetable Stock

    • Time : 30.0 mins
    • |
    • Calories: 238.0 kcal
    • |
    • Protein : 7.0 g
    • |
    • Fat : 1.0 g
    • |
    • Carb. : 54.0 g
    : Your Kitchen Essentials
    Utensils: Pot |
    Pantry: Salt | Pepper | Extra virgin olive oil |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to cooking (as required):
    - Fennel: split in half
    - Sweet Potato: peel and cut into 3-4 cubes
    - Red Peppers: remove inside pith and discard seeds. Cut into large dices
    - Garlic: peel and crush
    - White Onion: peel and cut into wedges
    - Arugula: just wash and dry.
    : Make the Casserole, Plate and Serve
    Put the vegetables (onion, fennel, red bell pepper, sweet potato) into a casserole pot. Pour in the vegetable stock. Add the garlic and Tomato and Basil Sauce. Mix well. Check the seasoning. Cover the pot and let it all simmer for about 20 minutes over a gentle heat. Check the sweet potatoes after 20 minutes, cook for longer if required.

    Lightly dress the Arugula in extra virgin olive oil, season.

    Plate and Serve:
    Serve the casserole with salad on the side.